Sake-Pairing Brickfish Steamed in Sake & Katsuyama Lei

Das passende Pairing Katsuyama Lei

The above-mentioned dish of brickfish steamed in sake (Amadaino Sakamushi) has a long tradition of preparation. The individual ingredients retain their own flavour and are not mixed; it is only on the palate that the full umami of the dish unfolds. The premium sake Katsuyama enhances this umami and completes the taste. The soft texture is subtly underlined, it does not "steal the show" from the dish, but is the perfect accompaniment. The best way to enjoy the dish is to first drink a sip of sake, let the sake flavour spread throughout the mouth, and then take a spoonful of the broth. This enhances the effect. Then taste the dish. Amadaino Sakamushi belongs to the high-end cuisine in Japan.

勝山 Katsuyama Lei

This sake was composed as a pairing to French cuisine. Its delicate Umami and fine sweetness harmonize exceptionally well with raw ham, cheese and desserts.

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